Foodie Corner – 2019 – Post #4 – Chicken Soup for Summer

Foodie Corner – 2019 – Post #4 – Chicken Soup for Summer

What is your favorite chicken soup for summer?

My two cents, but please share yours:

When it’s hot outside, I prefer my chicken soup chilled. Here’s the basic recipe and some of the ways I play with it.

For Soup Base:  Shred a fully cooked chicken breast into a large microwave bowl. Add 1 qt of chicken broth; 1c of diced onions, celery, and carrots; 2 shakes of salt; 2 shakes of pepper; and 1c of any other chopped veggies (fresh or frozen) you prefer. Stir and nuke until all of the ingredients are thawed and warm, roughly 5 minutes. Cover and chill in the refrigerator for 2 hours. Serve and enjoy.

For Italian version 1:  Add to the soup base 1 can of artichoke hearts (drained), 2 shakes of garlic powder, and 2-4 shakes of Italian herbs prior to cooking. When serving (after chilling), garnish with lots of shredded mozzarella or grated parmesan or both.

For Italian version 2:  Add to the soup base 1 package of your preferred tortellini (cheese or prosciutto varieties work well), 2 shakes of garlic powder, and 2-4 shakes of Italian herbs prior to cooking. When serving (after chilling), garnish with lots of shredded mozzarella or grated parmesan or both.

For Tex-Mex version: Add to the soup base 1 can of Rotel tomatoes (drained) and 2 shakes of cumin powder, 2 shakes of coriander powder, 2 shakes of garlic powder, 2 shakes of onion powder, and 4T chopped fresh cilantro prior to cooking. When serving (after chilling), garnish with lots of shredded sharp cheddar and broken tortilla chips.

For Thai version: Add to the soup base 2 shakes of garlic powder, 2 shakes of onion powder, 1 shake of ginger powder, 1 thoroughly mixed can of coconut milk, 3 shakes of lemongrass powder (available at most Asian markets) and 4T chopped fresh cilantro prior to cooking. When serving (after chilling), garnish with a few fresh cilantro leaves and the juice of half a lime.

For French version: After chilling soup base, add toasted croutons (floating) and shredded Swiss cheese on top of the croutons. Garnish with a little chopped fresh parsley and tarragon.

As always, play with this recipe and its variations. Make it your own.